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Baking and Pastry Techniques - Brioche and Pate A Choux (Class 2)


In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! This 6 day course takes place once a week and builds from beginning to end. Take the whole thing or just one day.

Learn pastries of all kinds, cakes, and so much more. Each day's lunch menu will reflect the techniques covered in class.

This series of classes is offered on Thursday mornings; March 12, 19, 26, April 2, 9, 16. Classes are held from 10am to 2pm.

Class 2 (Brioche and Pate Choux)

Sample Menu:

Classic Brioche

Wrapped Sausages

Pains aux Raisins